Chicken With Sun Dried Tomato Sauce

I got this from my favorite place.. PINTEREST! which lead me to --> Gabbi's Kitchen<--

I didnt copy it exactly when I was cooking.. The measuring thing when I cook.. its not something I like to do. I got the ingredients for the most part..but to be honest I didnt measure anything. Came out amazing!

Ingredients:

• 4 boneless, skinless chicken breasts 
• 2 tablespoons extra virgin olive oil
• Fresh ground pepper, & salt
• 1  tablespoons butter
• 2 tablespoons flour
• 1/2 cup onions, chopped finely
• 2 cloves garlic, minced
• 1/4 cup sun dried tomatoes, chopped 
• 1 1/2 cups reduced sodium chicken broth
• 1/2 cup heavy whipping cream

Directions:

1. Heat oil in pan, season chicken with salt and pepper
2. Cook chicken until no longer pink
3. Remove chicken, set aside and cover
4. Melt butter in same pan
5. Saute onions and garlic until soft
6. Add sun dried tomatoes to pan
7. whisk flour over vegetables, stir and cook flour down
8. Slowly add chicken broth, stirring constantly  
9. Add cream, stir until it thickens.
10. Add chicken back to pan, in the sauce. 
11. Plate and eat! 

The original recipe, said to make pasta with it, and I am sure that would be great with it, I did mashed potatoes  and it was amazing!

Crock Pot Goulash & 7up Biscuits

I got this recipe from "Paula Deen!" But I wanted it to go in the crock pot. I also didnt make as much as her recipe called for. and I omitted some ingredients, and added some of my own.

Ingredients:

• 1 pounds lean ground beef
• 1 large yellow onions, chopped
• 2 cloves garlic, chopped
• 1 1/2 cups water
• 1 (15-ounce) cans tomato sauce
• 1 (15-ounce) cans diced tomatoes
• 1 tablespoons Italian seasoning (Mrs dash)
• 2 tablespoons soy sauce
• 1 tablespoon seasoned salt
• 1 1/2 cups elbow macaroni, uncooked

Directions:

saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. 

A water, along with the tomato sauce, Meat mixture, diced tomatoes, Italian seasoning, soy sauce, and seasoned salt. to crock pot. Stir well. Place a lid on the pot and allow this to cook on low for 6 hours. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, and allow the mixture to sit about 30 minutes more before serving.
 

I also made these super yummy biscuits!!

I got his after a search for the popeyes biscuit recipe! I added the sugar glaze myself though. Because after tasting popeyes biscuits I know they have something sweet on top!!

 Ingredients:

 2 cups bisquik baking mix 

1/2 cup light sour cream 

1/2 cup Sprite

T Melted butter and T sugar (I used splenda)

 Directions: 

Mix Bisquick and sour cream with pastry blender. Stir in Sprite. Pat lightly on a floured surface. Cut out biscuits and place 2 inches apart on ungreased cookie sheet at 400°F for 10 minutes. Brush with melted butter/sugar mixture  place back in oven for 2 minutes, and enjoy!

I did not roll them out. I was too hungry to wait. I just spooned them to the pan.

Salisbury Steak

Ingredients: 

• 1 lb Ground Beef
• Onion Soup Mix
• 1 egg
• 1/3 cup bread crumbs
• 2 T Worcestershire sauce
• 1 can of cream of mushroom soup (16oz)
• Salt and Pepper 
• 1-2 T flour
• 1/4 cup beef stock 

Directions: 

1. Mix top 5 ingredients and make into patty's
2. preheat oven to 350
3. heat non-stick skillet, and lightly coat with cooking spray
4. brown patty's on each side (you are only browning the patty's, not cooking them through)
5. Place browned patty's in a oven safe baking dish, (9x13 casserole dish)
6. After the patty's are browned, sprinkle flour in pan, and whisk all the drippings, cook flour down.
7. Pour in cream of mushroom soup, whisk. Then add beef stock. Just stir to get all the drippings up.
8. Pour soup mixture over patty's in the baking dish.
9. Cook at 350 for 15 minutes-20 minutes. Until patty's are cooked through.

Plate the patty's and use the sauce as a gravy!

Jalapeno Turkey Burger

I didnt use hot Jalapeno's, so my kids ate it and liked it! 

Copy-Cat Zupas Chicken Pesto Panini

I lived in Utah from 2003- 2012. I had eaten at this place called "Cafe Zupas" It is so yummy! My fav sandwich is the Chicken Pesto Panini! I now live in the Vegas area, and was unable to eat there until recently. They just opened one in Henderson. I wanted to make the sandwich and so I googled it and came across.. this website: http://bakingwithblondie.blogspot.com/
and so here it is:

I dont like cheese or tomatoes so I left it out. But here is the recipe:

Zupas Chicken Pesto Sandwiches Copycat Recipe:

makes 4 sandwiches

 4 ciabatta rolls, sliced in half 

1 large tomato, stem removed, sliced (I left this out)

 about a cup of alfalfa sprouts 

4 slices muenster cheese (I left this out)

1 chicken breast, cooked, cubed 

1 roasted red pepper (I used the ones from the jar = easiest), sliced into small cubes 

1/2 C slivered almonds, toasted

 1 batch of my homemade basil pesto sauce (recipe below) 

1 cup real mayonnaise  

In a bowl, mix together chicken breast, roasted red pepper, slivered almonds, basil pesto, and mayo until just combined. 

Slightly broil your ciabatta rolls in the oven so they're warm and a teeny bit crispy (or, if you're one of those people with a panini-maker... use the heck outta that thing after assembling the sandwich).

I used my George Foreman grill!

Heres the Video of her making it on a local Utah show:

http://studio5.ksl.com/?nid=126&sid=23915429 

The basil Pesto sauce recipe:

*Fresh Basil Pesto: 1 cup basil (loosely packed)

 2 small cloves garlic 

2 T toasted pine nuts 

3 T EVOO 

1/4 cup parmesan cheese 

1 t lemon juice salt and pepper to taste 

Stick it in a food processor. Blend.

It was SOOO good! Just like Zupas!! 

Weight Watchers Chicken Pot Pie

I found this on Pinterest! Which took me to -->here<--

“4-6 points per serving”

Ingredients

• 1 cup Bisquick reduced-fat baking mix
• 1/2 cup skim milk (fat free)
• 1/4 cup egg substitute
• 2 cups frozen mixed vegetables
• 1 small yellow onion (diced, and sauteed)
• 2 cups cooked chicken breasts, chopped (I shredded it)
• 2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup

Directions

1. Preheat oven to 400.
2. Spray 8×8 casserole dish with cooking spray. (I used an 8x11.5 dish..cause it was the first dish I saw)
3. Mix together veggies, chicken and soup. Pour into casserole dish.
4. In another bowl, mix Bisquick, milk, and egg. Pour over top of chicken mixture. ( I actually rolled this out, and layed it across the food. I rolled it out pretty thin, to cover the dish)
5. Bake for 30 minutes, or until crust is golden. (mine didnt take as long due to the dough being rolled thin)
6. 6 servings=4.5 points.
7. 4 servings=6.5 points.

This was so good, and so easy to make! I had to refrain from getting seconds! 

"Spicy" Sausage Pasta

I found this on pinterest, which directed me to: "EmilyBites.com", She got this recipe off another blog, who got it from a book...

 I put spicy in " " because its no way spicy. I was afraid it would be and my kids wouldn't eat it..but they ate seconds. I love spicy, so I was disappointed. It was super good though!

Ingredients:
1 t extra virgin olive oil
1 cup chopped onion
13 oz Smoked Turkey Sausage, sliced 
2 cloves garlic, minced
2 ¼ cups low sodium fat free chicken broth
10 oz can Ro-Tel tomatoes & green chiles
½ cup fat free half and half
½ t salt
½ t black pepper
10 oz uncooked wheat pasta
4 oz reduced fat Pepper jack cheese, shredded
2 medium green onions, diced

Directions:
1.    In a large skillet or sauté pan, add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook, until sausage is browned and onions are tender. Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.
2.    Add the broth, Ro-Tel, half and half, salt and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.
3.    Set your oven to broil. Remove the pan from the heat and mix in half of the shredded cheese. If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t, or you aren’t sure, transfer the pasta into a baking dish. I used a 9X13
4.    Sprinkle the remaining shredded cheese over the top of the pasta. Place the dish under the broiler for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!). I topped it with the green onions after serving, because I'm the only who likes them.

Yields 6 (1 ¼ cup) servings. WW P+:  9 per serving